Ravioli and Brussel sprouts

So tonight I made Bertolli roasted tomato and mozzarella ravioli (that I got on clearance) in an olive oil sauce with a serious side of Brussel sprouts.

I put a small amount of butter on each serving of ravioli then sprinkled them with fresh ground Italian seasoning, garlic pepper and basil. I drizzled extra virgin olive oil over top.

The Brussel sprouts were sautéed briefly in coconut oil, fresh ground four color pepper, garlic powder and sprinkled with salt. I topped them with olive oil also and placed them, in the Le Creuset skillet, in a preheated 450 degree oven for ten minutes.

Delightful.